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Friday, January 20, 2012

These turned out delicious! They do not appear to have a brownie texture to them until you start chewing. I really liked that.

I was asked recently why I make so many chocolate muffin type recipes and the answer is simple. Shawn loves chocolate. Each recipe is completely different in texture and taste too, this one is definitely a brownie in muffin form. Yummy!

No eggs. No dairy. No gluten.

Ingredients

1 cup cocoa

1 cup certified gluten free oat flour

1/4 cup cornstarch (or arrowroot)

1/4 cup tapioca flour

2/3 cup sweet white sorghum flour

1/2 cup Bob's Red Mill gluten free flour blend

2 tablespoons inulin

1/4 teaspoon baking soda

1 and 1/2 teaspoon baking powder

3/4 teaspoon salt

2 tablespoons golden flaxseed meal

6 tablespoons hot water

1 cup unsweetened almond milk

1 teaspoon pure vanilla extract

4 tablespoons extra virgin olive oil

2/3 cup carbonated water

1/4 cup brewed coffee

1 cup sugar

1/2 cup brown sugar

Step 1:
Whisk all the dry ingredients including the sugars but not the flaxseed meal together in a large bowl. Set this aside.

Step 2:
Whisk the flaxseed meal and the 6 tablespoons hot water together and set this aside to get "goopy".

Step 3:
Mix the almond milk, olive oil, coffee, vanilla extract, and carbonated water into the flaxseed meal mixture. Mix the liquids into the bowl of flour mixture.

Step 4:
Line a muffin pan with paper liners and spray the liners with a nonstick cooking spray, this makes the paper peel off easier. Preheat oven to 350 degrees. Fill the lined muffin cups with 1/4 cup of batter.

Step 5:
Bake at 350 degrees for 25 minutes. Test with a toothpick in the center of the brownie muffins to see if they're done. Cool them out of the muffin pan on a wire rack.

Step 6:
When cooled completely you can add frosting if desired, the fudgier the better.

Monday, January 2, 2012

Sometimes I just play around in the kitchen using whatever I have on hand to try to make something delicious. Sometimes these experiments are a learning experience in what "not" to try again. Other times, like today, it yields a delicious new cookie that I can share with you.

This particular day I felt like baking a cookie. An oatmeal cookie to be exact. I was out of eggs. I was out of butter. I had no milk. You might think, why didn't I just give up. LOL. Well I'm not so easily defeated. Some might even call me stubborn. I had a suitable egg substitute of golden flax seed meal and water. I also knew I could do without milk. But butter, what did I have on hand to substitute the butter with? A quick search of my kitchen left me with one option.

Avocado.

Yes. Avocado makes a suitable substitute for butter in baking .

These turned out surprisingly cake-like and delicious. I was expecting them to spread out and flatten like most of my cookies of this type do when using butter, but these remained in a ball. A delicious cake-like ball. It appears that avocado is a suitable substitute for butter in baking but does not melt at high temps like butter would, thus the cookies not flattening out and being so cake-like.

Here is an interior picture.

Try these!

Ingredients

1 avocado

1/4 cup cornstarch (or arrowroot)

1/4 cup tapioca flour

1/4 cup sweet white sorghum flour

1 tablespoon inulin

1 teaspoon xanthan gum

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 cups gluten-free rolled oats (blended slightly in a food processor)

3/4 cup dark brown sugar

1 teaspoon pure vanilla extract

2 tablespoons golden flaxseed meal

6 tablespoons hot water

1 tablespoon extra virgin olive oil

Icing Glaze

1 cup powdered sugar

2 and 1/2 teaspoons water

splash of pure vanilla extract

dash of ground cinnamon

Step 1:
Whisk the starches, flours, salt, inulin, cinnamon, xanthan gum, and baking soda in a separate bowl and set this aside.

Step 2:
Mix the hot water, flaxseed meal, and olive oil together and set this aside to get "goopy", this is your egg replacement.

Step 4:
Add the flour mixture and the oatmeal to the stand mixer bowl and blend it all together thoroughly. This will take awhile and becomes very sticky. (You could add add-ins like chocolate chips, raisins, etc. at this point if you desire.)

Step 5:
Using a spoon drop balls of cookie dough onto an ungreased nonstick baking sheet about 2 inches apart. (They should not flatten or spread) Bake in a preheated oven at 350 degrees for 20 minutes.

Step 6:
Remove from oven and gently remove from cookie sheet with a spatula. Cool on a wire rack completely before adding iced glaze.

Step 7:
Glazing was easy. I whisked up the glaze using a fork, then laying the cookies out on a mat, I drizzled glaze onto the cookies in a zig-zag pattern using the same fork.